Roasted Shrimp & Herby Orzo Salad

This is one of my favorite salads to whip up during the warmer months and it comes together so quickly! Roasting shrimp is a great way to get a lot of flavor in without much fuss. Yes, you have to turn the oven on but I still think that’s better than standing in front of stove and babysitting seafood in a hot skillet, no?

The shrimp get a simple lemon-based seasoning with the help of a super science-y reaction with baking soda to keep them firm and crisp. You can read more about it here. Ever since learning this method, I use it anytime I make shrimp. Such a game changer to the texture and taste!

I wanted to take the same flavors of my favorite Greek salad, maralousalata (which I shared over on my new Patreon page), and jazz them up a bit with some seafood and pasta. But you can make this dish how you like, you can substitute chicken for the shrimp or even a nice, firm fish would be great. If you wanna really beat the heat, use some good canned tuna here and you’ll be set. Let’s get going!

Roasted Shrimp and Herby Orzo Salad

Cook time: 30 minutes 

Serves: 4 

1lb large raw shrimp, peeled and de-veined

1 tsp kosher salt

1/4 tsp baking soda

Zest of 1 large lemon

1 tbsp avocado oil 

1 cup dry orzo pasta, cooked according to package instructions 

1/3 cup extra virgin olive oil

1 large lemon, zested and juiced

3 medium garlic cloves, grated

2 tbsp capers, drained

1 small bunch green onions, thinly sliced 

Small handful flat-leaf parsley, chopped

Small handful fresh mint, chopped 

Small handful fresh dill, chopped

Crumbled feta cheese (optional)

Preheat your oven to 425ºF.

In a medium bowl, toss together the shrimp, kosher salt, baking soda, lemon zest, and avocado oil. Stir well, making sure all of the shrimp are seasoned and well-coated with everything. Place the seasoned shrimp on a wire baking rack or lined sheet pan and roast for 6 minutes. Remove from the oven and allow to cool.

While the shrimp are in the oven, cook the orzo pasta according to package instructions. Drain the pasta and place the warm orzo in a large mixing bowl. Add the olive oil, lemon zest and juice, and grated garlic. Stir well to make sure everything is combined. Then, add the capers, green onions, chopped parsley, chopped mint, and chopped dill. Fold in the cooked shrimp. And if you’re going to add the feta cheese here, fold that in as well. Make sure everything is well combined. Taste and adjust seasoning with kosher salt and black pepper to your liking.

You can eat this salad room temperature or served cold, pop it in the fridge for at least one hour for everyone to get happy. Leftovers taste great the next day if you have any.

¡Buen provecho!